Sheet-Pan Pork Chops
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: Makes 4 Servings
Ingredients
- 1/4 cup Food Club balsamic vinaigrette dressing
- 1 tablespoon Food Club honey
- 1 teaspoon Food Club Dijon mustard
- 1/2 teaspoon Food Club minced garlic
- 1 lb baby red potatoes, halved
- 2 tablespoons Food Club olive oil, divided
- 1 teaspoon Food Club garlic powder, divided
- 1 teaspoon Food Club salt, divided
- 1/2 teaspoon Food Club black pepper, divided
- 2 cups Brussels sprouts, halved
- 4 bone-in or boneless pork chops
How to Make
- Preheat oven to 400°F. Line a sheet pan with parchment paper and set aside.
- Whisk together balsamic dressing, honey, Dijon mustard, and minced garlic in a small bowl and set aside.
- Place baby red potatoes onto prepared sheet pan. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and roast for 15 minutes.
- Meanwhile, pat pork chops dry with paper towels. Season evenly with remaining garlic powder, salt, and pepper. Brush pork chops with reserved balsamic dressing mixture.
- Remove sheet pan from oven and push potatoes to one side. Add Brussels sprouts and pork chops. Drizzle Brussels sprouts with remaining olive oil and return pan to oven.
- Bake until pork reaches an internal temperature of at least 145°F and vegetables are tender, about 15–20 minutes.
- Let the pork rest for at least 5 minutes before serving.
